Potage croûte au pot. Soup with crusts of bread,
Merlans aux fines herbes, Baked whiting with sweet herbs.
Poulet à la chasseur. Chicken à la chasseur.
Filet de bœuf rôti. Roast fillet of beef.
Pommes de terre sautées, Fried potatoes.
Meringues à la Chantilly. Meringues à la Chantilly.
Soup with crusts of bread. "
Lay slices of toasted crust of bread in a deep dish, and
moisten with uncleared stock✪ Soup with crusts of bread, put the dish into the oven until
the toast is brown and quite dry ; place the crusts in the soup-
_tureen and pour the necessary quantity of cleared stock over
them.
Baked whiting with sweet herbs.
Clean the whiting and lay in a baking dish which has been
previously buttered and sprinkled with chopped parsley, onion,
a little salt, and scraped nutmeg. After placing the whiting
in the dish, pour a little fresh melted butter over them, and
moisten with equal quantities of white wine and stock. Put
the dish in the oven, and when the whiting are half cooked,
turn them carefully; when sufficiently done, turn their juice
into a saucepan, being careful not to disturb the whiting, add
some melted butter and flour to the sauce and boil, add a
few drops of lemon juice when ready and a pinch of white
pepper. Pour the hot sauce over the whiting, and serve in the
same dish in which they have been cooked.
Roast fillet of beef.
Dress and lard your fillet of beef, and put to soak in salad
oil with a little salt, pepper, parsley, slices of raw onion, and a
laurel-leaf, for twelve hours. Roast on the spit for three
quarters of an hour. Serve with its own gravy, simply adding
a few drops of vinegar or the juice of a lemon.
"s#
THE 366 BILLS OF FARE. 5
JANUARY 5.
Potage à la purée de carottes. Purée of carrots.
Brochet sauce au beurre d’anchois. Pike, anchovy sauce.
Noix de veau à l’oseille, Chump of veal with sorrel,
Canard sauvage rôti. Roast wild duck.
Purée de lentilles. Purée of lentils.
Soufflé vanillé. Vanilla soufflé.
Purée of carrots.
Mince the best parts of some large fresh carrots, put them
in a saucepan with some fresh butter and a pinch of sugar,
stir until brown, moisten with stock; add a raw peeled potato,
and simmer over a slow fire until cooked; pass through a
tammy, thin the purée with stock, and serve. Hand fried
bread cut into dice✪ Purée of carrots separately.
Pike, anchovy sauce.
To clean your pike you must first cut a hole in its stomach
to separate the intestines, and then draw them out through
the gills; when the inside is all drawn out, roe and all, boil in
salt and water, and serve on a napkin. Hand anchovy sauce
with it (see sth of April).
Roast wild duck.
Truss the duck, roast by a quick fire, and serve with a
lemon.
Purée of lentils.
Boil the lentils in salt and water with a small bunch of herbs,
and some chopped onion and carrot, when boiled pass through
a tammy and put the purée on the fire, adding either some
fresh butter or a little stock to it. Serve with pieces of fried
bread,
(o))
THE 366 BILLS OF FARE.
JANUARY 6.
| Potage au pain. Bread soup.
Pièce de bœuf bouillie sauce aux Boiled beef and tomatoes,
tomates,
Pieds de veau frits. Fried calfs feet.
Lièvre rôti. Roast hare.
Écrevisses à la bordelaise, Crayfish, bordelaise sauce,
Gâteau des rois. King's cake, .
Bread soup.
À few minutes before serving, line the bottom of your soup-
tureen with crusts of bread, pour sufficient boiling clear stock
over them to make them swell, and add the necessary quantity
of soup; never boil the bread in the stock, as it is sure to
spoil it Hand either grated Parmesan cheese, or the vege-
tables which have flavoured the stock✪ Bread soup in a separate dish.
Chump of veal with sorrel.
Cook the same as chump of veal à la bourgeoïse (see 17th
of January), and dish up on a purée of sorrel.
Tomato sauce.
Page 8 · 8 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Potage croûte au pot. Soup with crusts of bread,
Merlans aux fines herbes, Baked whiting with sweet herbs.
Poulet à la chasseur. Chicken à la chasseur.
Filet de bœuf rôti. Roast fillet of beef.
Pommes de terre sautées, Fried potatoes.
Meringues à la Chantilly. Meringues à la Chantilly.
Soup with crusts of bread. "
Lay slices of toasted crust of bread in a deep dish, and
moisten with uncleared stock, put the dish into the oven until
the toast is brown and quite dry ; place the crusts in the soup-
_tureen and pour the necessary quantity of cleared stock over
them.
Baked whiting with sweet herbs.
Clean the whiting and lay in a baking dish which has been
previously buttered and sprinkled with chopped parsley, onion,
a little salt, and scraped nutmeg. After placing the whiting
in the dish, pour a little fresh melted butter over them, and
moisten with equal quantities of white wine and stock. Put
the dish in the oven, and when the whiting are half cooked,
turn them carefully; when sufficiently done, turn their juice
into a saucepan, being careful not to disturb the whiting, add
some melted butter and flour to the sauce and boil, add a
few drops of lemon juice when ready and a pinch of white
pepper. Pour the hot sauce over the whiting, and serve in the
same dish in which they have been cooked.
Roast fillet of beef.
Dress and lard your fillet of beef, and put to soak in salad
oil with a little salt, pepper, parsley, slices of raw onion, and a
laurel-leaf, for twelve hours. Roast on the spit for three
quarters of an hour. Serve with its own gravy, simply adding
a few drops of vinegar or the juice of a lemon.
"s#
THE 366 BILLS OF FARE. 5
JANUARY 5.
Potage à la purée de carottes. Purée of carrots.
Brochet sauce au beurre d’anchois. Pike, anchovy sauce.
Noix de veau à l’oseille, Chump of veal with sorrel,
Canard sauvage rôti. Roast wild duck.
Purée de lentilles. Purée of lentils.
Soufflé vanillé. Vanilla soufflé.
Purée of carrots.
Mince the best parts of some large fresh carrots, put them
in a saucepan with some fresh butter and a pinch of sugar,
stir until brown, moisten with stock; add a raw peeled potato,
and simmer over a slow fire until cooked; pass through a
tammy, thin the purée with stock, and serve. Hand fried
bread cut into dice separately.
Pike, anchovy sauce.
To clean your pike you must first cut a hole in its stomach
to separate the intestines, and then draw them out through
the gills; when the inside is all drawn out, roe and all, boil in
salt and water, and serve on a napkin. Hand anchovy sauce
with it (see sth of April).
Roast wild duck.
Truss the duck, roast by a quick fire, and serve with a
lemon.
Purée of lentils.
Boil the lentils in salt and water with a small bunch of herbs,
and some chopped onion and carrot, when boiled pass through
a tammy and put the purée on the fire, adding either some
fresh butter or a little stock to it. Serve with pieces of fried
bread,
(o))
THE 366 BILLS OF FARE.
JANUARY 6.
| Potage au pain. Bread soup.
Pièce de bœuf bouillie sauce aux Boiled beef and tomatoes,
tomates,
Pieds de veau frits. Fried calfs feet.
Lièvre rôti. Roast hare.
Écrevisses à la bordelaise, Crayfish, bordelaise sauce,
Gâteau des rois. King's cake, .
Bread soup.
À few minutes before serving, line the bottom of your soup-
tureen with crusts of bread, pour sufficient boiling clear stock
over them to make them swell, and add the necessary quantity
of soup; never boil the bread in the stock, as it is sure to
spoil it Hand either grated Parmesan cheese, or the vege-
tables which have flavoured the stock in a separate dish.
Chump of veal with sorrel.
Cook the same as chump of veal à la bourgeoïse (see 17th
of January), and dish up on a purée of sorrel.
Tomato sauce.